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Smashed Potatoes

These Smashed Potatoes are cooked tender, golden browned and buttery thanks to a combination of olive oil and vegan butter. Baked to crispy perfection, best hot from the oven and a great way to use a bag of potatoes. If you’ve never tried crispy smashed potatoes before, now is the time.

Portion of Smashed Potatoes on a small plate with the baking sheet in the background.

 

 

Fries, wedges, mashed potatoes are amazing but these smashed potatoes are so delicious for taste and texture and I tell you why:

Flavor: I find that potatoes are most delicious when packed with flavor so I added fresh garlic. And after baking I top them with scallions, fresh chives and parsley.

Rich and buttery: vegan butter and olive oil, both together make the Smashed Potatoes creamy, crispy, remarkable and seriously delicious.

Easy to make: I’ll show you my step by step pictures so you can see what the results look like and how it should be.

Ingredients for the Smashed Potatoes assembled on a wooden board.

Olive oil in a small glass jar is mixed with garlic.

What you need for this Smashed Potatoes recipe:

  • Potatoes
  • Olive oil
  • Vegan butter
  • Garlic
  • Parsley
  • Chives
  • Scallions

Showing the cooked potatoes in a colander.

Potatoes are distributed on a baking sheet, prepared with olive oil.

How to make Smashed Potatoes

Preheat oven to 430°F.

You will need a potato masher or a large fork and a baking sheet or a large casserole dish. 

Scrub the potatoes and clean them with water. Transfer them to a large pot with boiling water and cook them until tender. This will take approximately 20 minutes. Drain them into a colander let them cool down for 5 minutes.

Now prepare a baking sheet or casserole with 2 Tbsp olive oil. Mix remaining olive oil with pressed garlic, and cut vegan butter into small pieces or break into flakes.

Showing smashed potatoes on baking sheet, seasoned with olive oil and garlic, as well as a pinch of butter.

Place potatoes on the baking sheet or in the casserole dish. Use a potato masher or fork to smash the potatoes gently. They should be about 1/2 inch high (thinner potatoes are more crispy).

When done, sprinkle with oil-garlic mixture and top with butter flakes. Season generously with a pinch salt and pepper.

Bake for around 25 minutes. Finally top with parsley, chives and scallions.

Smashed Potatoes on a baking sheet after baking, garnished with some fresh herbs.

My tips and tricks

I would say don’t leave any leftover, because fresh is best. You want the Smashed Potatoes to be crispy hot from the oven.

Use potatoes that are not too big for the crispiness. Although the recipe will work for any potato variety, it won’t get that crispy texture, so you missing something out.

Serve them with a condiment for even more flavor like my Ranch Dressing, the Ranch Dip, or Corn Dip

Enjoy the Smashed Potatoes hot straight from the oven. Don’t wait for them to cool down. These are most enjoyable hot and crispy.

Use yellow or red potatoes for best flavor.

Closeup on the Smashed Potatoes.

What to serve with Smashed Potatoes:

Salads like my Pea Salad or Casseroles. Check out my Vegetable Casserole and the Zucchini Casserole.

Cauliflower is also a great match for potatoes: try these Cauliflower Wings or the Bang Bang Cauliflower

Collage of two pictures of the Smashed Potatoes with recipe title text.

If you try my Smashed Potatoes, tag me on Instagram or Facebook.

Chow me  a snapped picture, so I can see all your remakes.

Cheers, Florian.

Closeup on the Smashed Potatoes.

Smashed Potatoes

Yield: 4
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

These Smashed Potatoes are cooked tender, golden browned and buttery thanks to a combination of olive oil and vegan butter. Baked to crispy perfection, best hot from the oven and a great way to use a bag of potatoes. If you've never tried crispy smashed potatoes before, now is the time.

Ingredients

  • 1 lb small potatoes
  • 1/4 cup olive oil
  • 3 Tbsp vegan butter
  • 5 cloves garlic, pressed
  • 2 Tbsp fresh parsley
  • 1 Tbsp fresh chives
  • 2 green onions, finely chopped
  • salt, pepper to taste

Instructions

  1. Preheat oven to 430°F.
  2. You will need a potato masher or a large fork and a baking sheet or a large casserole dish. 
  3. Scrub the potatoes and clean them with water. Transfer them to a large pot with boiling water and cook them until tender. This will take approximately 20 minutes. Drain them into a colander let them cool down for 5 minutes.
  4. Now prepare a baking sheet or casserole with 2 Tbsp olive oil. Mix remaining olive oil with pressed garlic, and cut vegan butter into small pieces or break into flakes .
  5. Place potatoes on the baking sheet or in the casserole dish. Use a potato masher or fork to smash the potatoes gently. They should be about 1/2 inch high (thinner potatoes are more crispy).
  6. When done, sprinkle with oil-garlic mixture and top with butter flakes. Season generously with a pinch salt and pepper.
  7. Bake for around 25 minutes. Finally top with parsley, chives and scallions.
Nutrition Information:
Yield: 4 Serving Size: 4 pieces
Amount Per Serving: Calories: 316Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 429mgCarbohydrates: 32gFiber: 6gSugar: 1gProtein: 7g
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